Follow these steps at home to prep these wholesome and perfectly spiced zucchini baked oatmeal cups with chocolate chips! With moisture from the zucchini and apple sauce, plus the robust flavour of roasted almond butter, cinnamon, and chocolate, these are such simple and satisfying breakfast oat cups. Enjoy these oatmeal cups to go throughout the week or warmed up.
This is a fun little grab and go breakfast! It’s also perfect for zucchini season. Of course I love my classic vegan zucchini bread recipe and these chocolate zucchini muffin tops, but this recipe is definitely more breakfast-y. I love the soft and supple warm oatmeal texture of the middle contrasted with the golden and toasty exterior. I find that these oat cups are just sweet enough for my taste. Of course the chocolate adds an extra edge of decadence. If you want to tone it down, I’d go with chopped nuts, raisins or shredded coconut.
Notes on ingredients:
- Rolled oats and oat flour. I use regular rolled oats; not quick oats. If you’re preparing this for a person that eats gluten-free, I would recommend sourcing certified GF rolled oats and flour. The oat flour helps to bind this recipe and lighten the texture.
- Maple syrup and apple sauce. Both of these ingredients and sweetness and the apple sauce helps to form the body of this oatmeal cups recipe.
- Almond butter and coconut oil. Both ingredients add a bit more satiation and supple richness to these treats. You can swap any nut butter you like!
- Zucchini of course! I like to grate the zucchini on the small holes of a box grater here. The big holes also work though! You’ll just have more obvious pieces of zucchini throughout.
- Cinnamon, vanilla and chocolate chips. It wouldn’t be a sweet recipe on TFM without these three haha. I prefer mini chocolate chips for a more even dispersal of chocolate :)
Once baked, I like to keep these in a sealed container or bag on the counter for up to 5 days. You can also freeze these baked oats in the same setup! I actually prefer them at room temperature, but heating the oat cups up in a toaster oven or in the microwave makes them a bit more cozy and special.
If you need to be sneaky about some vegetables, I hope that you give this recipe a go!
Zucchini Baked Oatmeal Cups with Chocolate
- 1 tablespoon ground flax seed
- ¼ cup water
- 1 cup non-dairy milk
- ½ cup unsweetened apple sauce
- ¼ cup smooth almond butter
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, from 1 medium zucchini
- 3 cups rolled oats
- ⅓ cup oat flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips, plus extra
- If you need these to be GF, ensure that you have certified gluten-free oats and oat flour.
- I prefer using the fine holes of a box grater to shred the zucchini here. Using the big holes works fine too!
- I like mini chocolate chips here for a more even dispersal of chocolate :)
- Preheat the oven to 350°F. Grease a 12 cup muffin tin.
- In a large bowl, whisk together the ground flax and water. Let it thicken/"gel" for a couple minutes and then add the non-dairy milk, apple sauce, almond butter, maple syrup, coconut oil, and vanilla extract. Give it a whisk to combine.
- Bundle the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture over the sink. Add the squeezed zucchini to the wet ingredients and stir to combine. You might have to break up clumps of zucchini with a spatula.
- To the zucchini mixture, add the rolled oats, oat flour, baking powder, cinnamon, salt, and chocolate chips. Stir with a spatula to combine.
- Portion the oatmeal batter out into the 12 muffin cups. Sprinkle some extra chocolate chips on top if you like.
- Bake the oatmeal cups for 25-30 minutes, or until they are golden brown on the edges/tops and a toothpick inserted into the center comes out clean.